We discovered an exciting new restaurant that serves wood fired Neapolitan style pizza and uses locally sourced and organic greens in their salads. With a brick oven in the back of the dining room where we watched the flicker of firelight as cooks placed another pie inside to bake, Antico’s Pizzeria and Wine Bar offered both inviting atmosphere and authentic food cooked with passion and experience. On the menu we found a variety of meals, with a particularly impressive list of ingredients to choose from when creating our own pizzas. Fresh basil, thyme, rosemary, roasted potatoes, eggplant, artichokes, sundried tomatoes, and arugula are just a few of the many hearty toppings available. Moreover, for vegans the restaurant offers Daiya cheese (and uses just the right amount to top their vegan pizzas). I am also delighted with the owners’ integration of traditional Turkish dishes that reflect their heritage such as Tulumaki, lavash, white bean salad, honey garlic hummus, and a perfectly tiny, rich cup of Turkish coffee. I admit we have eaten there a couple of times already. We topped our first pizza with Daiya cheese, thick slices of eggplant, red onion, and basil. Only at home, picked from our own garden have I ever tasted such fresh basil. The cooks really celebrate food and let their natural flavors speak; we also found small, whole leaves of licorice-sweet basil in our mixed greens salad (along with baby arugula, spinach, and maybe even dandelion greens). We have heard from one of the owner’s herself that she enjoys taking a drive out to the nearby farms to pick up the local produce. More recently, we topped a pizza lightly with a delicious San Marzano red sauce, slices of roasted potato (rustic skins left on), a liberal sprinkling of fresh, deep green thyme, and garlic. Will and I shared aforementioned cup of coffee, relishing the complex flavors down to the bitter grounds that collected at the bottom. Oven warmed mixed nuts topped with tons of quality cinnamon rounded out our meal and proved the right accompaniment to our coffee. I loved how the ruddy spice collected on my fingertips, as well as the natural oiliness of the nuts set against the drier nature of salad greens and coffee. We’re so satisfied!
Have you had any memorable dining experiences lately?